Welcome to Acta Agronomica Sinica，

Acta Agron Sin ›› 2009, Vol. 35 ›› Issue (9): 1738-1743.doi: 10.3724/SP.J.1006.2009.01738

• RESEARCH ACTIVITIES • Previous Articles     Next Articles

Relationships of Mixolab Parameters with Farinograph，Extensograph Parameters，and Bread-Making Quality

ZHANG Yan1,WANG Yan-Fei1,CHEN Xin-Min1,WANG De-Sen1,Humieres G D2,FENG Jian-Jun4,HE Zhong-Hu13*   

  1. 1 Institute of Crop Sciences, Chinese Academy of Agricultural Sciences / National Wheat Improvement Center / Key Laboratory for Crop Genetics and Breeding, Beijing 100081, China; 2 Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France; 3 CIMMYT China Office, Beijing 100081, China; 4 Sanhe Seed Company, Sanhe 065200, China
  • Received:2009-02-19 Revised:2009-04-28 Online:2009-09-12 Published:2009-07-04
  • Contact: HE Zhong-Hu, E-mail: zhhe@public3.bta.net.cn; Tel: 010-82108547

PDF

3248

Cited

10

Abstract:

Bread-making quality based on dough properties is routinely measured with various equipments to predict quality of wheat cultivar. It is critical to clarify the association between the newly available Mixolab parameters and dough characteristics determined by Farinograph, Extensograph, and bread-making quality. Forty-one breeding lines were used to measure parameters of Mixolab, Farinograph, Extensograph and bread-making quality, and to determine the associations between parameters of Mixolab and Farinograph and Extensograph and the reliability of predicting bread-making quality using these parameters. These results indicated that parameters of Farinograph and Extensograph could be predicted by Mixolab C1 (development time), stability, C2 (protein weakening during heating) and time C4 (time to come setback of starch pasting), accounting for 74–90% of the variation. Mixolab C2 could be used in prediction of loaf volume, bread appearance, structure, and total score, accounting for 52%, 73%, 70%, and 68% of variation, respectively. For bread texture and elasiticity, the Mixolab stability, C2, parameters of starch pasting properties, such as time C3, C4, C5, and T°C5, were more important parameters. The effects of protein property and starch quality on bread baking quality were explained well with Mixolab parameters, thus, Mixolab was particularly applicable to determine wheat quality property. Because of the different contributions to the evaluations of bread volume, texture, and structure, Mixolab, Farinograph, and Extensograph are suggested to be used according to experimental purposes.

Key words: Mixolab, Farinograph, Extensograph, Commn wheat, Bread-making quality

[1] Morris C F, Rose S P. Wheat. In: Henry R J, Kettlewell P S, eds. Cereal Grain Quality. New York: Chapman and Hall, 1996. pp 3-54
[2] Chen F, He Z, Chen D S, Zhang C L, Zhang Y, Xia X C. Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats. J Cereal Sci, 2007, 45: 59-66
[3] Dowell F E, Maghirang E B, Pierce R O, Lookhart G L, Bean S R, Xie F, Caley M S, Wilson J D, Seabourn B W, Ram M S, Park S H, Chung O K. Relationship of bread quality to kernel, flour, and dough properties. Cereal Chem, 2008, 85: 82-91
[4] Chung O K, Ohm J B, Caley M S, Seabourn B W. Prediction of baking characteristics of hard winter wheat flours using computer-analyzed mixograph parameters. Cereal Chem, 2001, 78: 493-497
[5] Wilson J D, Bechtel D B, Wilson G W T, Seib P A. Bread quality of spelt wheat and its starch. Cereal Chem, 2008, 85: 629-638
[6] Kusunose C, Fujii T, Matsumoto H. Role of starch granules in controlling expansion of dough during baking. Cereal Chem, 1999, 76: 920-924
[7] Park S H, Chung O K, Seib P A. Effects of varying weight ratios of large and small wheat starch granules on experimental straight-dough bread. Cereal Chem, 2005, 82: 166-172
[8] Lee K M, Shroyer J P, Herrman T J, Lingenfelser J. Blending hard white wheat to improve grain yield and end-use performances. Crop Sci, 2006, 46: 1124-1129
[9] Andersson R, Hamalainen M, Aman P. Predictive modeling of the bread-making performance and dough properties of wheat. J Cereal Sci, 1994, 20: 129-138
[10] Bonet A, Blaszczak W, Rosell C M. Formation of homopolymers and heteropolymers between wheat flour and several protein sources by transglutaminase-catalyzed cross-linking. Cereal Chem, 2006, 83: 655-662
[11] Colllar C, Bollain C, Rosell C M. Rheological behaviour of formulated bread doughs during mixing and heating. Food Sci Technol Intl, 2007, 13: 99
[12] Ozturk S, Kahraman K, Tiftik B, Koksel H. Predicting the cookie quality of flours by using Mixolab. Eur Food Res Technol, 2008, 227: 1549-1554
[13] Kahraman K, Sakiyan O, Ozturk S, Koksel H, Sumnu G, Dubat A. Utilization of Mixolab to predict the suitability of flours in terms of cake quality. Eur Food Res Technol, 2008, 227: 565-570
[14] He Z H, Yang J, Zhang Y, Quail K J, Peña R J. Pan bread and dry white Chinese noodle quality in Chinese winter wheats. Euphytica, 2004, 139: 257-267
[15] Puppo M C, Calvelo A, Anon M C. Physicochemical and rheological characterization of wheat flour dough. Cereal Chem, 2005, 82: 173-181
[16] Gan Z, Ellis P R, Schofield J D. Mini-review: gas cell stabilization and gas retention in wheat bread dough. J Cereal Sci, 1995, 21: 215-230
[17] Mills E N C, Wilde P J, Salt L J, Skeggs P. Bubble formation and stabilization in bread dough. Food Bioprod Proc, 2003, 81: 189-193
[18] Graybosch R, Peterson J C, Moore K J, Stearns M, Grant D L. Comparative effects of wheat flour protein, lipid and pentosan composition in relation to baking and milling quality. Cereal Chem, 1993, 70: 95-101
[19] Janssen A M, Vliet T, Vereijken J M. Fundamental and empirical rheological behavior of wheat flour doughs and comparison with bread making performance. J Cereal Sci, 1996, 23: 43-54
[1] YANG Hua,GAO Xiang,CHEN Qi-Jiao,ZHAO Wan-Chun,DONG Jian,LI Xiao-Yan. Isolation, Characterization and Farinograph Analysis of Novel HMW-GSs from Dasypyrum villosum [J]. Acta Agron Sin, 2014, 40(04): 600-610.
[2] CHEN Feng,LI Huan-Huan,ZHANG Fu-Yan,SHANG Xiao-Li,XU Hai-Xia,CUI Dang-Qun. Association of Kernel Hardness and Puroindoline Genes with Alveograph and Mixolab Parameters [J]. Acta Agron Sin, 2012, 38(05): 928-933.
[3] ZHANG Yan, TANG Jian-Wei, Geoffroy D’HUMIERES, HE Zhong-Hu. Correlation between Mixolab Parameter and Mixograph and RVA Parameters and Its Effect on Noodle Quality [J]. Acta Agron Sin, 2011, 37(08): 1441-1448.
[4] WANG Ming-Xia, GAO Xiang, CHEN Qi-Jiao, DONG Jian, ZHAO Wan-Chun, LI Yan-Liang, LI Min. Cloning, Prokaryotic Expression, and Functional Testing of a γ-Gliadin Gene from Wheat Cultivar Shaan 253 [J]. Acta Agron Sin, 2011, 37(01): 79-86.
[5] SHEN Xiao-Yong, YAN Jun, CHEN Xin-Min, ZHANG Yan, WANG De-Sen, HE Zhong-Hu, ZHANG Yong.

Relationship of Mixograph Parameters with Farinograph and Extensograph Parameters, and Bread-Making Quality Traits [J]. Acta Agron Sin, 2010, 36(06): 1037-1043.

Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Add: No. 80 Xueyuan South Rd, Beijing 100081, P. R. China E-mail: zwxb301@caas.cn
Supported by Beijing Magtech Co.Ltd